Cheesy Funeral Potatoes from Scratch

Ingredients

• 1 1/2 pounds Russet potatoes
• 8 tablespoons of butter, divided
• 1/2 large onion, finely chopped, about a cup
• 1/3 red bell pepper, finely chopped
• 2 cups homemade cream of chicken soup
• 2 cups shredded mild cheddar cheese
• 1 cup sour cream
• 1 1/4 teaspoon salt, divided
• 1 teaspoon fresh ground black pepper
• 1 1/2 cups panko bread crumbs

Directions

1. Heat the oven to 350 degrees F. Butter an 8x8 baking dish. Scrub the potatoes well and leave the peels on, then put them in a large pot and add enough water to cover. Bring the water to a boil and cook the potatoes for about 10 minutes.
2. Take the pot off the heat and leave the potatoes in the hot water for another 10 minutes. They are ready when a fork can go in but still meets a little firmness. Drain them, then let them rest until you can handle them comfortably.
3. If you are preparing the potatoes ahead, let them cool to room temp, cover them, and refrigerate for up to 3 days. While they cool, make the onion mixture: melt 5 tablespoons butter in a medium skillet, then cook the onion and bell pepper until the onion is tender and see-through, about 6 minutes. Set the skillet aside.
4. When the potatoes are cool enough to work with, use a paring knife to cut a shallow line around the middle of each one. Hold both ends and twist in opposite directions to loosen and remove the peel. It should slip away easily; use a knife to trim off any stubborn spots.
5. Grate the potatoes in a food processor with the shredding disk, or use the large holes of a cheese grater if shredding by hand. Move the shredded potatoes to a large bowl and combine them with the cooked onion and pepper, cream of chicken soup, cheddar cheese, sour cream, 1 teaspoon of salt, and pepper.
6. Mix until everything is evenly incorporated, then spread the potato mixture into the prepared casserole dish. For the topping, use the same skillet from the onions and melt the remaining 3 tablespoons of butter over medium heat. Add the panko and the remaining 1/4 teaspoon of salt, stirring so the crumbs are coated.
7. Cook the panko, stirring often, until it turns lightly golden, about 5 minutes. Scatter it evenly over the potato mixture.
8. Bake at 350 degrees F for 45 minutes. The casserole is finished when the edges are bubbling and the panko is golden on top. Let it cool for 10 minutes before spooning it onto plates.